Sri Lankan Carrot Curry

Sri Lankan curry is usually heavily spiced and uses a blend of fresh spices and aromatics. This typically includes cumin, coriander, fenugreek seeds, mustard seeds, and curry leaves. The curry is usually prepared with coconut milk and commonly served with rice. If you can't find fresh curry leaves, use dried one or even pandan leaves. Don't like carrot? Use cauliflower, sweet potatoes, eggplants or green beans or a mixture of vegetables.

1 tbsp Coconut oil
8-10 Curry leaves (fresh or dried)
1 tsp Cumin seeds
1/2 tsp Fenugreek seeds
1 tsp Black mustard seeds
1 Medium red onion, finely chopped
Thumb-sized piece ginger, finely chopped
3 Garlic cloves , finely chopped

1 Red chilli, finely chopped
1 tsp Black peppercorns, crushed
1/2 tsp Turmeric powder
1/2 tsp Curry powder
4-5 Large carrots, cut into chunky pieces
1/2 tsp Salt
300 ml Coconut milk
125 ml Water
1/2 Lemon, juiced
1/2 A small bunch coriander or parsley chopped, to serve

Heat the oil in a frying pan over a medium-high heat and add the curry leaves. Once sizzling, add the cumin, fenugreek and mustard seeds. Once they begin to pop, tip in the onion and cook for 8-10 minutes until golden.
Add the ginger, garlic, chilli, black pepper, turmeric, curry and carrots, and stir to coat the pupkins in the spice mixture.
Add salt, coocnut milk, and water. Bring it to a boil. Cover and lower the heat to medium-low and let it simmer for 20-25 minutes until the carrots are tender and cooked through. Squeeze in the lemon juice and served warm sprinkled with coriander or parsley.

25 comments:

Ivy's Closet 23/10/24 12:45: Truly looks delightful! Awesome goodness in this recipe! Thanks so much! Thanks for your comments too!
David M. Gascoigne, 23/10/24 13:46: This one looks fantastic. We will give it a try.
DEZMOND 23/10/24 14:05: It is a nice contrast between orange carrots and grey plate.
Federica Simoni 23/10/24 14:27: che bontà!!
Tom 23/10/24 14:59: ...such an exotic dish.
Lola Martínez 23/10/24 15:00: El curry nos gusta, pero no le pondría tantas especias, con verduras está muy rico.
Jeff the Chef 23/10/24 15:29: I love a good curry, and I love all the options you've presented. Thanks!
Brian's Home Blog 23/10/24 15:55: That's some real orange goodness!
Christine 23/10/24 16:57: Yummy
Pam 23/10/24 19:02: Wow! I've not thought to make carrots like this. What a comforting and flavorful dish.
Judee 23/10/24 21:17: I don't think Americans cook with the variety of spices used in other countries. This looks absolutely delicious.
Bill 23/10/24 21:53: Must give it a try this winter.
Lowcarb team member 23/10/24 22:50: That does look rather nice Angie :)

All the best Jan
Cooking Julia 23/10/24 23:34: A very good curry that I particularly like!
Citu 24/10/24 00:22: Se ve muy rico y sano. Gracias por la receta. Te mando un beso.
sherry 24/10/24 02:17: what a chunky delicious looking curry Angie.
Margaret D 24/10/24 06:50: It does look verry nice, Angie.
eileeninmd 24/10/24 11:04: Looks yummy, thanks for sharing the recipe!
Take care, have a great day!
The Velvet Runway 24/10/24 12:56: This looks delicious. I am adding this to my list of recipes to try!
Julia x
https://www.thevelvetrunway.com/
Kathy G 24/10/24 15:03: I was going to make some type of dish with Thai eggplant and garbanzo beans tonight. I think they will be tossed into your curry sauce!
My name is Erika. 25/10/24 00:53: I bet this would be delicious over some rice. I haven't had dinner yet, so now I am really hungry. :)
Anonymous 25/10/24 13:58: I am so making this tomorrow night!
Tandy | Lavender and Lime https://tandysinclair.com
David 25/10/24 22:51: Hi Angie, I love carrots and I love curry, so this dish could really work for me! Take Care, Big Daddy Dave
tigerfish 30/10/24 00:07: I will have carrots, cauliflower, sweet potatoes, eggplants, green beans all in this curry :p
Zoey Chase 2/11/24 00:16: I love carrots and I love curry, can't wait to try the mix of the two together! Thanks!